1. In a large Dutch oven over medium-high heat, cook bacon until crispy. Remove and set aside on a paper towel-lined plate, reserving about 1 tbsp of bacon fat in the pot.

2. Add ground beef to the pot and cook until browned. Drain excess grease if needed.

3. Add diced onion to the pot and cook for 4–5 minutes until soft. Add garlic and cook for 1 more minute until fragrant.

4. Pour in beef broth and scrape up any browned bits from the pot. Stir in Worcestershire sauce and Dijon mustard. Bring to a simmer.

5. Reduce heat to low. Add cubed cream cheese and stir until fully melted and the soup is smooth.

6. Slowly stir in heavy cream. Gradually add shredded cheddar cheese, one handful at a time, stirring until melted before adding more.

7. Stir in diced pickles and half the crumbled bacon. Season with salt and black pepper to taste.

8. Ladle soup into bowls. Garnish with remaining bacon, extra cheese, and optional toppings like jalapeños or sour cream.